SAVORY BREAD

‘Huh? Bread, you, Simoon?’ is something that gets thrown at me every week at least once. Yes friends, once and for all: YES, I eat bread. And yes, I eat sushi and yes, I also happily eat a plate of pasta. In case you missed it, here I told you that you absolutely don't have to be afraid of carbohydrates. Of course, I make conscious choices, eat the right carbohydrates, and take them in moderation. If you want to lose a few kilos, it’s all about balance, not too much, but certainly not too little either. Today I have one of my favorite recipes for you. A savory bread packed with protein, ideal for after exercising, but it also does extremely well on the snack board. In the fridge, this bread will definitely stay fresh for five days, but not that it lasts that long, mind you. What are you waiting for? Let’s bake!

Ingredients

250 grams of chickpeas

100 grams almond flour

2 tbsp chia seeds

50 grams of sunflower seeds

40 grams of pumpkin seeds

2 tbsp linseed

7 grams of yeast

4 tbsp olive oil

1 tbsp maple syrup

4 eggs

a handful of fresh rosemary, finely chopped

pinch of salt

1. Preheat the oven to 180 degrees.

2. Make sure all ingredients are at room temperature.

3. In a large bowl, mix the chickpea flour and almond flour.

4. Make a well in the flour and add the yeast.

5. Slowly pour the lukewarm water into the well and make a small paste.

6. Then add the rest of the water and fold it in. Then add the rest of the dry ingredients.

7. Add the oil and maple syrup to the mixture and mix them together.

8. Whisk the eggs in a separate bowl, stir, and add them to the dough.

9. Ensure that all ingredients are mixed together.

10. Line a loaf pan with baking paper and pour the dough into the mold.

11. Bake the bread for about 45 minutes until done.